1⅔ cups (390 mls) mascarpone cheese (I've made this using cream cheese instead of the mascarpone and it's just as good - use 1 plus ½ bar of cream cheese (12 oz), softened)

small pinch of nutmeg (optional)

directions:

Place ½ cup of the heavy cream in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Put the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low speed for 1 minute until the mascarpone is loose. Do not overbeat, as the mascarpone will break. Mix about a quarter of the mascarpone mixture into the chocolate mixture to lighten it. Fold in the remaining mascarpone until well incorporated.

Refrigerate until you’re ready to assemble your pavlovas or ready to serve as a dessert on its own. If you refrigerate it for a long time..the mousse will firm up. Do not beat it. Let it come to room temperature then stir it gently and serve.